Jan 15, 2014

Vegan Cinnamon Raisin Buns

In my last post I wrote about comfort food. I talked about soft and pillowy homemade gnocchi. Forgive me, I'm still somehow in the comfort food zone. Let's blame January. This time I'm talking about soft and pillowy cinnamon raisin buns.. Alas these are good!!! I tried to make them as healthy as possible (no white sugar, no wheat flour) and made them vegan as well... These babies are light and fluffy and not overly too sweet. Let's go:

Ingredients (adapted from this recipe)

For the dough
  • 500 grs  (4 cups plus 1 tbsp) spelt flour 
  • 1 tsp salt
  • 3 tbsp maple syrup 
  • 7 drops of Stevia (or 2 more tbsp maple syrup)
  • 1 tbsp vanilla essence
  • 20 gr fresh yeast (or half of a package dry yeast (4,5 gr))
  • 3 dl (10 oz) almond milk
  • 65 gr (1/2 stick) coconut oil 

For the filling
  • 3 tbsp coconut oil (melted)
  • 6 tbsp maple syrup 
  • 4 tbsp raisins
  • 4 tsp ground cinnamon

In a large bowl, mix flour and salt. Set aside. In a small pan, gently warm up the almond milk to body temperature (this is very important, don't heat up the milk, it will kill the yeast!). Just put your finger in the milk while warming it up, you will feel when it's body temperature. If you don't feel comfortable with this step, you can skip it but then you need milk on room temperature. Cold or hot milk won't work... In another pan, melt the coconut oil also on low heat and pour into warm almond milk. Add yeast, stevia and maple syrup and mix well. Now add the milk mixture to the flour and start kneading: Flour a work top and knead for about 10 minutes until the dough is soft and smooth and no longer sticky. Lightly oil and flour a bowl and place the dough ball in it. It should look like this:

Cover with a cling film and leave it in a warm room (never in a cold environment) to rise until dough doubled its size (mine took approximately one hour and 15 minutes). After it rose, dough should look like this:

See how fluffy it is? Perfect... Once risen, punch the dough down and roll out a square, about 1/2 cm thick. Mix all the ingredients for the filling except the raisins. Spread the filling over the square, then sprinkle over the raisins. Roll the square up tightly, pinching the edge to seal. Slice the log into 12 pieces and set them on a round baking pan (or a baking tray). Leave them rise for another 15 minutes, meanwhile preheat oven to 180 degrees Celsius (or 350 degrees Fahrenheit). Bake for 15-20 minutes. Let cool before you enjoy them! Of course you can drizzle them with a nice sugary icing :)


  1. Ooh, these look good! Love the coconut oil and almond milk in the rolls. They are super pretty and I lcannot get enough cinnamon rolls!

    1. Me too!! They are totally addictive! Thank you Mary Frances :)
      xox Amy

  2. Wow, I can't believe how pillowy and puffy they look! Beautiful job, Amy!

  3. www.littleboxbrownie.comJanuary 16, 2014 at 6:16 PM

    HI Love the Rolls
    They look so lovely and Almond Milk sounds great
    I'll pass your blog on to my Vegan friend

  4. Healthy cinnamon rolls are a total winner! I love how soft and fluffy yours look. What a perfect treat!
    Hope you're having a fantastic weekend <3

    1. Thank you dear Consuelo! Those really were a perfect treat :)
      xox Amy

  5. It seems we are on the same wave length...I just made vegan spelt flour cinnamon rolls! Yours look amazing...and the addition of raisins is genius!

  6. Amy, sorry for being absent for so long but I just returned home after being away for about four weeks. I was looking forward to visit your lovely blog again and now that I have seen your lovely Cinnamon Buns I feel the urge to walk into the kitchen and bake some of them. I love how you substituted the usual ingredients for a more healthy variety and came up with these delicious loking treats! Just fabulous!
    Have a great weekend, dear friend!

    1. Dear, it's so good to have you back!! I really really missed you! Thank you so much for your sweet comment!!
      xox Amy


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